|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein noodles in the walk in cooler at 62F. Observed egg rolls, general chicken and chicken wings above 41F. These had a time stamp of 11-3PM, explained to the PIC that if TPHC is used that this shall be discarded at the discard time.
CDI - PIC discarded these foods.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork in the under counter cooler without datemarking. PIC stated that this is cooked then placed in the freezer, then removed to thaw in the walk in cooler. The date is in the walk in cooler but not with the product that’s in another refrigeration unit. This was confusing. CDI - PIC properly date marked the pork. Explained to the PIC that the day the pork was prepped is day 1, when placed in the freezer the date stops, once removed and placed in the walk in cooler the food only has 6 days to be used, Ensure that the day removed from the freezer is on the product in order to count the 7 days correctly.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed egg rolls, general chicken and chicken wings had a time of 11-3, inspection was conducted after 3,therefore the foods had to be discarded. Lo mein noodles had been placed back in to the walk in cooler. Temped at 62F. Explained to the PIC that they can either use time or TPHC. Once 4 hours is completed all those foods of time shall be discarded. CDI - PIC discarded the food, |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between equipment. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Single service plastic soup to go containers are being used to measure out the soup and then placed back with the clean unused soup to go containers. Discontinue this practice. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two air fryers in the facility, which states “HOUSEHOLD USE ONLY” Provide equipment that is commercial/ANSI certified or equivalent. |